Arequipa’s gastronomy is one of the most extensive in our country, this is because, due to its location and prominence in the country’s culinary history, it has developed a great variety of typical dishes that express very well in their flavors what we usually call «las Arequipa meals ». In addition, in their culinary diversity they not only have about 194 typical Arequipa dishes , but many of them still have the peculiarity that they are prepared in their famous picanterías which in principle only prepared drinks such as corn chicha. Already in the nineteenth century they started selling spicy dishes.
This is how throughout history, we know and value both Arequipa’s picanterías. Currently, on April 23, 2014, they were recognized as Cultural Heritage of the Nation for their contribution to our culinary history.
These are the 5 BEST TYPICAL DISHES that you should not miss!.
This dish is related to the time of the conquest , the dish was offered to the Spanish muleteers as a way to conquer them. However, this traditional dish originated 15 years before the Spanish founding in Arequipa in the Cayma district .
The women mixed chicha, vinegar, salt, rue, among other ingredients that over time, after the conquest, were perfected until they reached what is now known as the famous Arequipeño Adobo.
Arequipa is one of the distinctive gastronomic capitals that Peru has, one of the most representative for the diversity of ingredients and long list of dishes. The Adobo, stuffed Rocoto, the Patita among others leave us dreaming of savoring each one of them.
2.SOLTERITO AREQUIPEÑO
About the origin of the Solterito Arequipeño, some affirm that it is from the pre-Inca era and others that it was born during the time of the conquest. This last statement is based on the fact that olives were not known in Peru until the arrival of the Spanish.
In particular, I prefer to share with you the version told by an Arequipa descendant , who comments that this dish was the favorite of single people to keep the line and thus get a partner, hence the origin of the name.
It became famous when every year during the month of February, in which the festivities of the “Virgen de la Candelaria” were celebrated, the whole town gathered in the square to exchange products with merchants who came from other parts of the country. . And on these occasions, the single girls took advantage of the occasion and offered this stew to the single boys who came to visit, looking for a boyfriend.
This dish is consumed at any time of the year, it is very refreshing in hot seasons, its main ingredients are corn (corn), beans and fresh cheese , products of great representation of the Andean area. Today, the Solterito Arequipeño is part of Arequipa’s gastronomic heritage and is consumed every second Sunday of February.
In addition, especially beans provide various nutrients to the body such as potassium that hydrates us, proteins that help maintain weight, calcium for bones, iron and vitamin B1 for the nervous system and Thiamine and vitamin B for memory.
3. STUFFED ROCOTO
The history of the origin of this dish has two versions, one fictional and the other closer to reality. The first of them is found in a story published by the Peruvian writer Carlos Herrera, called “History of Manuel de Masías, the man who created the stuffed hot pepper and cooked for the devil” , in which a well-known Arequipa chef narrates as Manuel Masías 18th century.
This first theory talks about the obsession with exploiting the culinary possibilities of the hot pepper, because his father’s favorite food was a soup with hot pepper, meat and onions that made those who ate it cry, after years of experimenting he created what today we know as Rocoto Relleno.
Years later, Manuel’s daughter died and her soul was kidnapped by the Devil, so to get it back she had to make a pact with him. The challenge was, as the story mentions, “to prepare a great dinner for him that fills his belly to full satiety” and among the dishes served he included the Rocoto Relleno.
According to the story, Manuel achieved his goal, that is, to save the soul of his daughter Delphine and as an additional achievement he also saved the Devil by turning him into an angel again. The other version is that since immemorial years this dish already existed and was served in the picanterías of the rural areas of the mountains, then with the colony it was adopted by the bourgeoisie and became the typical dish of Arequipa.
4.LOCRO CHEST
The word locro has as its origin the Quechua word ruqru or luqru. This dish has a pre-Hispanic and pre-Inca origin, emerging long before the Spanish and other immigrants arrived in our lands. In our country it is consumed at all times of the year, and in almost all regions (on the coast, the jungle and the mountains).
It is said that he was born in the Andes, so it is typical of these towns and very popular in neighboring countries such as Peru, Argentina, Bolivia, Colombia, Ecuador and Paraguay. In Peru, its preparation varies as do its ingredients, and is that in each town it is prepared differently.
The Locro de Pecho recipe is typical of the Arequipa province , and it can be tasted in the many restaurants that exist here. For years this stew has been cooked using locro or beef brisket, along with the other typical ingredients of the region.
If you ever visit the Arequipa region, I recommend you stop by a picanteria to try this delicious dish in his hometown. The meat is mixed with endemic ingredients to give it a distinctly Peruvian flavor.
5. CHEESE ICE CREAM-DELICIOUS DESSERT
This exquisite dessert has its origin in the city where it is typical, Arequipa, here in Peru. The famous sweet, prepared with three types of milk (Condensed, evaporated and milk cream), has the peculiarity that its texture is similar to cheese flakes, from which its contrasted name arises .
In Arequipa, where it comes from, it is taken as an emblem of gastronomy in terms of desserts. Likewise, it has a day dedicated to him, every fourth Sunday in January in Arequipa’s main square , announced since 2012, the Arequipeño Ice Cream Day is celebrated.
Due to its dairy ingredients, it is said to have originated from the time of the Spanish conquest in Peru. This was due to the incorporation of cattle to the Peruvian Andes, having its greatest boom in the 18th century; This being the moment of greatest expression in terms of livestock, expanding to the Arequipa regions of Viraco, Pampacolca and Chiquibamba. All this due to its high milk production.
In addition, there are also stories that link him to some of the livestock areas surrounding the Coropuna mountain range . It can be assumed that one of the places where the rich frozen cheese was prepared for the first time was in the Convent of Santa Catalina in Arequipa . Without a doubt, we not only have a delicious recipe on hand. We are also talking about a dish whose history is extremely interesting.
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